Sunday, May 24, 2009
Summer means, ripe, red, sweet, juicy, tomatoes. I am always looking for new and easy ways to showcase them when they are at their peak. This tart can be made in a matter of 5 minutes and the ingredients are basic enough that you can always have them on hand. Frozen puff pastry is one of your best friends in the kitchen. Since it's frozen, it's always there waiting for you and your last minute, unexpected guests. Trust me, make this tart and you are gonna look like a Rock Star in the kitchen and don't we all just yearn to be Rock Stars (well, maybe that's just me)?
Easiest Tomato Cumin & Feta Tart
1 sheet (1/2 pkg) puff pastry (make sure it's puff pastry and not filo dough)
1 pint of grape tomatoes, cut in 1/2 (or about 1 1/2 cups of whatever tomato looks the best at your market that day, cut small)
1 teaspoon salt
2 tablespoons extra virgin olive oil, plus more for greasing baking sheet
1/2 teaspoon cumin seeds, toasted (optional)
1/4 c Parmigiano Reggiano or feta cheese (or use both like I did)
1 tablespoon, parsley or basil, chopped
Preheat the oven to 400 degrees.
Lightly grease a large baking sheet and set aside.
In a large bowl combine, cut grape tomatoes, salt, pepper and olive oil and toss gently to coat.
Unfold 1 sheet of puff pastry and prick all over with a fork. Using a small sharp knife, gently score a small border around the perimeter of the pastry. Sprinkle with toasted cumin seeds. Arrange the tomatoes and cheese on the pastry, staying within the scored border.
Bake for 20-25 minutes or until golden brown.
-When scoring the pastry, be careful not to cut all the way through. Gentle pressure is all you need to do the trick.
-Swap the Parmigiano or Feta for your favorite cheese. Mozzarella and basil would be TO DIE FOR in this for an amazing Caprese Tart!
-Swap the cumin and the parsley for your favorite herb. Mmmmm basil.
-Caramelize leeks or Vidallia onions and some mushrooms for an amazing Mushroom & Onion Tart.